ZINIO logo
Food & Wine
taste.com.au Cookbooks

taste.com.au Cookbooks Super Salads

A selection of your top-rated, favourite recipes pulled together in one cookbook from Australia's favourite food and lifestyle website taste.com.au. Each beautifully illustrated taste.com.au book is filled with hand-picked favourite recipes, along with expert hints, tricks and helpful advice to make cooking more fun and rewarding. We've got a cookbook for everyone, whether you love baking, need something fast and fab, want a super salad or feel like food that's a little more comforting. And our 'tried and tested' guarantee means you can be sure of perfect results every time.

Read More
News Life Media Pty Limited
$5.98(Incl. tax)
$15.98(Incl. tax)
4 Issues

in this issue

1 min.

“In between all the wonderful excesses of the festive season, I crave meals that are full of fresh seasonal produce, simply prepared and packed with flavour. Top of my list is a really good salad. For me, the best ones have a handful of green leaves and herbs, with whatever veg looks good at the time – tomatoes, shaved fennel, roast beetroot, asparagus and avocado are some of my favourite additions. I like to throw in a bit of protein (which often includes some type of cheese) and maybe grains, then top it all off with a drizzle of zesty dressing. The salads that win my heart are bright and colourful, with great textures and lots of flavour, from the first bite to the very last. Whether it’s the main…

15 min.

“This is a perfect quick and easy weeknight dinner. The baked ricotta, with its lemon and fennel flavours, adds a beautiful creamy texture to the dish.” Michelle Southan pork & pear salad with fennel-baked ricotta serves 4 | prep 10 mins | cooking 20 mins 250g piece reduced-fat ricotta, coarsely crumbled 2 /2 tbs extra virgin olive oil 1 small lemon, rind finely grated, juiced 1 /2 tsp fennel seeds 1 tbs white balsamic vinegar 1 tsp Dijon mustard 1 pkt (about 450g) Bruemar Pork Loin Steaks with Garlic & Chive Seasoning 2 witlof, leaves separated 30g baby salad leaves 1 red pear, core removed, thinly sliced 1 /2 small red onion, thinly sliced 400g can brown lentils, rinsed, drained 1 Preheat the oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place ricotta on prepared tray. Drizzle with 2 tsp oil.…

14 min.
chicken & more

roast broccolini & lemon chicken salad with rye croutons serves 4 | prep 5 mins | cooking 25 mins 2 bunches broccolini, trimmed 2 ½ tbs extra virgin olive oil 1 large lemon, rind finely grated, halved 250g dark rye bread, torn into pieces 2 garlic cloves, crushed ½ tsp dried chilli flakes 1 tsp Dijon mustard 1 tsp honey 2 large (about 600g) chicken breast fillets, halved lengthways ½ red onion, thinly sliced 230g (1 ½ cups) frozen baby peas, blanched 1 cup firmly packed combined fresh parsley and mint leaves 1 Preheat oven to 200°C/180°C fan forced. Line 2 baking trays with baking paper. 2 Place the broccolini on a prepared tray. Drizzle with 2 tsp oil. Season. Toss to combine. Add the lemon halves, cut side down, to the tray. Roast, turning the broccolini halfway, for 15 minutes or until the broccolini…

11 min.
meat free

“I like to serve this salad for lunch when I have friends around. I simply toast some sourdough bread to serve on the side.” Michelle Southan heirloom caprese salad with herb oil serves 4 | prep 20 mins (+ 1 hour draining time) 1 cup firmly packed fresh basil leaves 1 /2 cup firmly packed fresh continental parsley leaves 80ml ( 1 /3 cup) extra virgin olive oil 800g mixed heirloom tomatoes, sliced 1 fresh (about 200g) burrata cheese or buffalo mozzarella, drained (see tip) 2 tbs pine nuts, toasted 1 Place the basil and parsley in a sieve over a heatproof bowl. Fill a separate large bowl with iced water. Pour enough boiling water over the herbs to cover. Stand for 30 seconds. Remove sieve from the bowl and drain. Transfer to the bowl of iced water to…

10 min.

mini tuna & olive rissoles niçoise serves 4 | prep 20 mins (+ 20 mins cooling & 20 mins chilling time) | cooking 40 mins 450g desiree potatoes, peeled, chopped 185g can tuna in olive oil, drained well, flaked 2 tbs pitted sliced kalamata olives 1 garlic clove, crushed 1 tsp finely grated lemon rind 1 tbs finely chopped fresh continental parsley 60g (1 1 /4 cups) panko breadcrumbs 2 eggs 40g ( 1 /4 cup) plain flour 2 tbs cold water Extra virgin olive oil, to shallow-fry Chopped fresh chives, to serve niçoise salad 400g green beans, trimmed 80g ( 1 /3 cup) light whole-egg mayonnaise 2 tbs white wine vinegar 1 tbs finely chopped fresh chives 1 /2 small iceberg lettuce, cut into wedges 200g grape tomatoes, halved 3 hard-boiled eggs, peeled, quartered 1 Place potato in a large saucepan. Cover with cold water. Bring to the boil…